Puff Pastry Cheese Straws

 

Puff Pastry Cheese Straws

Karri Perry, Blue Ribbon Favorites

Oven: 425 degrees-preheated

Bakes 10-12 minutes

Ingredients:

1 package frozen puff pastry

1 1/2 cups sharp cheddar cheese-grated by hand -I use Crack Barrel brand-Extra Sharp

1/2 cup grated Parmesan 

1/4 tsp garlic powder 

1/4 tsp black pepper

Egg wash-1 egg lightly beaten with 1 tsp water

1/4 tsp

Flake sea salt

Allow pastry sheets to defrost slightly-so they are pliable.

Working on a parchment lined baking sheet, open one puff pastry sheet, turn it so that the puff pastry sheet is longer horizontally. Work with the dough while it’s still chilly… and cool to the touch. If puff pastry gets too warm it won’t puff up.

Use a rolling pin, flatten and seal seams with just a few rolls.

Fill the top half of the sheet with 1/2 cup of the freshly grated sharp cheddar cheese. Sprinkle with garlic powder and pepper.

Fold the empty half of the puff pastry onto of the cheese and press the dough together. You’ll have a rectangle of dough with cheese in between the layers.

Using the egg wash, gently brush the dough (you’ll only use about 1-2 tsp of egg wash) 

Sprinkle the egg washed  dough with

2 Tbs of cheddar and Parmesan cheese. 

Cut the dough into 8 strips.

Twist and gently stretch each piece of dough. Be sure to leave 1-2 inches between each piece of dough, dough will puff during baking.

Sprinkle all the dough pieces with about 1/2 tsp of flake sea salt. 

Place baking sheet with the prepared dough into the freezer for 5 minutes—this is an important step-it really helps them to bake up beautifully.

In a preheated 425 degree oven, place the chilled cheese filled twists on the middle rack.

Set the timer for 10 minutes, and check to see that they are puffed and golden. Depending on oven, they make bake an additional 2-3 minutes. 

Let baked cheese straws cool on a baking sheet. They will firm up as they cool. 

Repeat the process for the second pastry sheet.